Coimbatore Style Kadaintha Keerai / Keerai Kadayal / Mashed Greens Recipe

This is my moms Keerai recipe and has just 5 ingredients. Its the easiest to do and the most tastiest. The onions give the Keerai a nice richness. My mom used to make this almost twice or even thrice every week when we were young. Arakeerai, Siru Keerai or even Palak works well for this recipe. Keerai, rice and a dollop of ghee will make your everyday lunch special. My son loves it too. We call it as Kadaintha Keerai / Kadanja Keerai in Coimbatore.

Clean the greens and remove the hard stems. If you are using palak, you can use the stems too. Soak the greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. Then wash it well changing the water twice. Remove the greens from the water and set aside.

We will be using 3 onions and 10 cloves of garlic for this recipe . Believe me, its not a lot of garlic and onions. Onions and garlic combined with spinach gives the dish amazing taste. It also makes the dish so smooth and rich. Heat oil in the pan and add in the onions, garlic, green chillies and the salt. Fry till the onions are soft and starting to brown. About 4-5 minutes on medium flame. Add in the washed and cleaned greens and fry on low flame for 5 minutes. Remove from heat and let it to cool.

Grind the mixture in a mixie / blender without adding any water to a fine paste.

Serve hot with steaming rice and ghee.

• 1 teaspoon sesame (gingely) oil
• 1/2 teaspoon salt
• 2 Green Chillies
• 10 Cloves Garlic
• 3 Onions, roughly chopped
• 250 grams Keerai, Spinach

1. Clean the greens and remove the hard stems. Soak the greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. Then wash it well changing the water twice. Remove the greens from the water and set aside.
2. Heat oil in the pan and add in the onions, garlic, green Chillies and the salt. Fry till the onions are soft and starting to brown. About 4-5 minutes on medium flame. Add in the washed and cleaned greens and fry on low flame for 5 minutes. Remove from heat and let it to cool.
3. Grind the mixture in a mixie / blender without adding any water to a fine paste.
4. Serve hot with steaming rice and ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 1 teaspoon sesame (gingely) oil
• 1/2 teaspoon salt
• 2 Green Chillies
• 10 Cloves Garlic
• 3 Onions, roughly chopped
• 250 grams Keerai, Spinach

1. Clean the greens and remove the hard stems. Soak the greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. Then wash it well changing the water twice. Remove the greens from the water and set aside.
2. Heat oil in the pan and add in the onions, garlic, green Chillies and the salt. Fry till the onions are soft and starting to brown. About 4-5 minutes on medium flame. Add in the washed and cleaned greens and fry on low flame for 5 minutes. Remove from heat and let it to cool.
3. Grind the mixture in a mixie / blender without adding any water to a fine paste.
4. Serve hot with steaming rice and ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/keerai-kadayal-kadaintha-keerai-recipe/

Recipe for Karnataka style Hagalakayi Gojju, Bitter gourd Gojju Recipe, Pavakkai Thokku recipe. This dish can be stored in the refrigerator and used for up to ten days. Perfect as a side dish for rice or roti. Recipe with step by step pictures and video.

Bitter gourd is known as Hagalakayi in Kannada. Hagalakayi gojju or bitter-gourd gojju stands right in the middle of pickle and a chutney. It is so yummy and tart that even a person who doesn’t like bitter-gourd will become a convert. I tasted this gojju during my PG days in Bangalore at my friends PG. I had got the recipe long time back but it got lost somewhere and I totally forgot about it. The recipe paper was stashed inside an old suitcase and I was thrilled when I saw it. I have made it 3-4 times now and its my new favorite. I have it with rice, chapati, dosa , almost everything. It never lasts that long at my place. Here is how to do Hagalakayi gojju or bitter-gourd gojju.

Here are other recipes from the site that uses bitter gourd as the main ingredient. Bittergourd Recipes

Here is the video of how to make Hagalakayi Gojju, Bittergourd Gojju Recipe

Here is how to make Hagalakayi Gojju, Bittergourd Gojju Recipe Clean and cut the bitter-gourd into small pieces. Remove the seeds and the white part as much as possible from the inside of the gourd before cutting. Set aside. Soak a big lime size tamarind in 2 cups of water for 30 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.

Heat Indian sesame oil or vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.

Add in the spice powders, salt and the tamarind extract. Reduce the flame to low and let it cook for 30 minutes.

Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.

Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The Hagalakayi gojju can be stored in the refrigerator for up-to ten days.

Main Ingredients for making Hagalakayi Gojju

• 1/2 cup Indian Sesame oil (or) Vegetable oil
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 4 dried red chillies
• 12 green chillies, chopped fine
• 4 sprigs curry leaves, finely chopped
• 4 bitter-gourd
• 2 teaspoon salt
• 1 big lime size tamarind
• 3 tablespoon powdered jaggery

Spice Powders for Hagalakayi Gojju

• 2 teaspoon coriander powder
• 2 teaspoon black pepper powder
• 1 teaspoon cumin powder
• 1 tablespoon red chillli powder
• 1/4 teaspoon asafoetida
• 1 teaspoon turmeric powder

Here is how to make Hagalakayi Gojju / Bittergourd Gojju

1. Clean and cut the bitter-gourd into small pieces.
2. Heat vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.
3. Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.
4. Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.
5. Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The gojju can be stored in the refrigerator for up-to ten days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Pickle
• Cuisine: Karnataka